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Creamy Chocolate Chip Cheesecake Bars: An Easy Crowd-Pleasing Dessert

A rich, thick slice of chocolate chip cheesecake bar featuring a brownie base, creamy filling, and topped with melted chocolate and chips.
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Make this rich, creamy chocolate chip cheesecake recipe, presented here as easy-to-serve bars with a graham cracker crust. This decadent dessert is simple to prepare and always a hit at gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup semi-sweet chocolate chips, for topping

Instructions

  1. Preheat your oven to 325 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and set aside to cool slightly.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Add 1 1/2 cups sugar and vanilla extract. Beat until fully combined and creamy.
  4. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix the batter once the eggs are added.
  5. Gently fold in 1 cup of the chocolate chips into the cheesecake batter.
  6. Pour the cheesecake batter evenly over the cooled crust. Sprinkle the remaining 1/2 cup of chocolate chips over the top.
  7. Bake for 40 to 45 minutes. The edges should look set, but the center will still have a slight jiggle.
  8. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover the pan and refrigerate for at least 4 hours, or preferably overnight, for the best creamy texture.
  10. Use the parchment paper overhang to lift the cheesecake from the pan. Cut into squares before serving.

Notes

  • For a bakery style cheesecake, bake the mixture in a 9-inch springform pan instead of a 9×13 pan, adjusting the baking time to about 55-65 minutes.
  • If you prefer an Oreo crust, substitute the graham cracker crumbs with finely crushed Oreo cookies (about 30 cookies).
  • Chill the cheesecake completely before slicing; this helps you get clean, beautiful cuts for serving.

Nutrition

Find it online: https://bringdish.com/chocolate-chip-cheesecake-recipe/